Garcima Paella Pan

Yes. Unlike non-stick pans, carbon steel needs to be seasoned before its first use and requires a light coating of oil after cleaning to prevent rust. It should be hand-washed and dried immediately rather than placed in the dishwasher.

While carbon steel is magnetic and technically compatible with induction, the pan's base must be perfectly flat to make proper contact. Because these pans can warp slightly under high heat, we recommend using them primarily on gas burners or over an open flame for the best results.

The 38 cm (15-inch) diameter is generally sized to serve about 4 to 6 people, depending on your portion sizes. It provides enough surface area to create a proper 'socarrat'—the crispy rice crust—without overcrowding the ingredients.

Carbon steel is preferred for authentic paella because it conducts heat much faster and more responsively than stainless steel. This rapid heat transfer is essential for achieving the distinct, caramelized crust on the bottom of the rice that defines a traditional dish.

Yes, and that is completely normal. As you season and cook with the pan, the metal will darken and develop a patina, which actually improves its non-stick properties over time. Do not be alarmed if it looks discolored or stained after the first few uses.